Cozy Beet Salad With Feta And Cucumbers is a fresh and colorful dish I love to make when I want something simple yet full of flavor. The sweet earthiness of the beets pairs beautifully with the creamy, salty feta, while crisp cucumbers add a refreshing crunch. It’s the kind of salad that feels both nourishing and comforting—perfect as a side or light meal.

Why You’ll Love This Recipe

I love this salad because it balances sweet, salty, and tangy flavors with soft and crunchy textures. It’s easy to prep ahead and makes any plate feel a little more special. The feta adds a creamy richness that complements the beets, and the cucumbers bring a cool, crisp bite. Whether I’m serving it cold in the summer or alongside something warm in the colder months, it always fits the moment. Cozy Beet Salad With Feta And Cucumbers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked beets (roasted or steamed), peeled and diced or sliced
Cucumber, sliced or chopped
Feta cheese, crumbled
Olive oil
Lemon juice or red wine vinegar
Salt
Black pepper
Fresh dill or parsley (optional, for garnish)
Honey or maple syrup (optional, for sweetness)
Red onion, thinly sliced (optional, for a sharper bite)

Directions

I start by preparing the cooked beets—either roasting them myself or using pre-cooked ones to save time. Once cooled, I peel and chop them into bite-sized pieces.
I slice the cucumber and optional red onion, then add everything to a large bowl with the beets.
In a small bowl, I whisk together olive oil, lemon juice or vinegar, salt, pepper, and a touch of honey or maple syrup if I want a slightly sweet contrast.
I pour the dressing over the salad and gently toss to combine.
I sprinkle crumbled feta and fresh herbs over the top just before serving.

Servings and timing

This salad makes about 4 servings and takes around 20–25 minutes to prepare if I’m starting with cooked beets. If I roast or steam the beets from scratch, I add 30–40 minutes to the cooking time.

Variations

I sometimes add arugula or mixed greens to turn it into a fuller salad. Walnuts or pistachios are great for a bit of crunch, and oranges or pomegranate seeds can bring a juicy brightness. If I want a more filling version, I toss in cooked quinoa or lentils to make it a full meal.

storage/reheating

I store the salad in the fridge in an airtight container for up to 3 days. The flavors get stronger as it sits, and the feta holds up well. I don’t reheat it—it’s best served chilled or at room temperature. Cozy Beet Salad With Feta And Cucumbers

FAQs

Can I use canned beets?

Yes, I can use canned beets to save time, but I make sure they’re not pickled if I want a fresh flavor. I rinse and drain them before using.

What’s the best kind of cucumber for this salad?

I like using English cucumbers or Persian cucumbers because they’re crisp and have fewer seeds, but any kind works.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and can be made a day or two in advance. I usually add the feta and herbs right before serving.

Can I make it vegan?

Yes, I just leave out the feta or use a plant-based alternative. Everything else in the recipe is naturally vegan.

Do I need to peel the beets?

If I roast or steam the beets myself, I peel them once they cool—they slip right off. If I’m using store-bought pre-cooked ones, they’re usually already peeled.

Conclusion

Cozy Beet Salad With Feta And Cucumbers is one of those dishes that always brings a little color and freshness to the table. I love how easy it is to make and how the ingredients work so well together. Whether I’m serving it alongside something hearty or enjoying it on its own, this salad is a beautiful balance of flavors and textures that always feels just right.